Low Sodium Brinjal Curry
Discover the perfect balance of flavor and health with this Low Sodium Brinjal Curry, a wholesome twist on the classic South Asian dish. Featuring tender brinjals (eggplants) simmered in a fragrant blend of cumin, coriander, and turmeric, this curry is elevated with layers of aromatic ginger, garlic, and juicy tomatoes. A splash of low-sodium vegetable broth ensures a heart-friendly profile without compromising on richness, while a squeeze of fresh lemon juice adds a zesty finish. Ready in just 45 minutes, this diet-conscious recipe is ideal for those seeking a low-salt, plant-based meal that pairs beautifully with rice, naan, or quinoa. Garnished with fresh coriander, it’s a vibrant, nutrient-packed dish you’ll want to serve again and again.
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Recipe Information
Ingredients
- 500 grams Brinjal (eggplant)
- 1 medium, finely chopped Onion
- 2 medium, finely chopped Tomato
- 3 cloves, minced Garlic
- 1 inch, grated Ginger
- 1 finely chopped Green chili
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Olive oil
- 2 tablespoons, chopped Fresh coriander leaves
- 1 cup Low sodium vegetable broth
- 1 tablespoon Lemon juice
Instructions
Wash and cube the brinjals into bite-sized pieces. Put them in a bowl of water to prevent browning.
Heat olive oil in a pan over medium heat. Add chopped onions and sauté until they turn translucent.
Add minced garlic, grated ginger, and chopped green chili to the pan. Stir-fry for about 2 minutes until fragrant.
Mix in the chopped tomatoes and cook until they soften and the oil begins to separate from the mixture.
Add coriander powder, cumin powder, turmeric powder, red chili powder, and garam masala. Stir well to ensure the spices coat the onions and tomatoes evenly.
Drain the brinjal cubes and add them to the pan. Mix well to coat the brinjals with the spice mixture.
Add the low sodium vegetable broth to the pan. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pan and let it cook for 10-15 minutes, or until the brinjals are tender.
Stir the curry occasionally, ensuring it doesn't stick to the bottom of the pan. Adjust the thickness by allowing it to simmer uncovered if it's too watery.
Once the brinjals are cooked to your desired tenderness, stir in the lemon juice. Taste and adjust any seasoning if necessary.
Garnish with chopped fresh coriander leaves before serving.
Serve the brinjal curry hot with low-sodium naan, rice, or quinoa.
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2520 mg | 110% | |
| Total Carbohydrate | 82.0 g | 30% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 47.4 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2326 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
